For the demi-glace: Combine veal or beef stock and red wine in a saucepan and reduce by half, 30 to 45 minutes. Turn off heat and add the Luxardo cherries. Let cool, then reserve in the refrigerator or freeze until ready to use.
For the chops: Preheat oven to 375 degrees F.
Rub potatoes with some oil, salt and pepper and bake until fork tender, 40 to 45 minutes. Set aside to cool, then cut them in half and scoop out the insides and reserve.
Combine chervil, chives, parsley and tarragon in a bowl. Chiffonade the herbs and set aside for seasoning potatoes and elk.
Add 1/4 cup oil to a large saute pan on high heat. Once the oil starts to smoke, add the potatoes. Sprinkle with salt and pepper and reduce heat to low. Cook, stirring occasionally, until golden brown. Add half of the zest and juice and add a pinch of the herb mixture. Stir until evenly coated, then turn off the heat and reserve in a warm place.
Heat 1 tablespoon oil in an ovenproof saute pan on high heat. Sprinkle the elk chops evenly with salt and pepper. Once the oil starts smoking, add the elk chops to the pan and transfer to the oven. Cook about 10 minutes, then flip the elk chops to sear the other side. Return to the oven and cook about 10 minutes more. Transfer pan to a burner on high heat. Add butter to the pan, then baste the elk with it. Add the remaining zest and juice and a healthy pinch of herbs. Baste for about 1 minute, then remove the elk from the pan and let rest.
Meanwhile, heat 2 tablespoons oil in a large saute pan on high heat until it begins to smoke. Add sliced squash or vegetables and cook until tender. Season with salt, pepper and herb mixture.
Place the potatoes on the bottoms of 4 plates, followed by the vegetables. Rest an elk chop up against the potatoes and vegetables. Drizzle the demi-glace around the plate and garnish the elk with a few of the cherries.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Washoe Public House, Reno, NV
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